The Menu Museum

An archive of historical restaurant menus from the New York Public Library.

16,525 menus
64,352 scanned pages
1851–2008

Scans and transcription data from the New York Public Library’s What’s on the Menu? project.

Not affiliated with NYPL.

Uncatalogued scans

Page 1

Hotel Martinique

November 23, 1912

On this menu 12 dishes

Blue Point Cocktail
Celery
Olives
CREAM OF CELERY RENAISSANCE
FILET OF BASS AU VIN BLANC
Potatoes a l'Anglaise
SWEETBREAD PATTIES, TVOIRE
Roast Chicken au Cresson
Mixed Salad
Biscuit Excelsior
Assorted cakes
Coffee